The Pantropheon, Or, History of Food, and Its Preparation, from the Earliest Ages of the World PDF Download
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Author: Alexis Soyer Publisher: London ; Simpkin, Marshall ISBN: Category : Cookery Languages : en Pages : 672
Book Description
A classic work on diet and agricultural methods of the ancients, illustrated with examples of utensils and dishes. Covers nearly every possible aspect of food and its preparation in ancient times; the mythological origin of specific foodstuffs; agricultural, milling and marketing practices; detailed recipes; even an in-depth study of the gastronomy and sociology of the Roman banquet table. It has now more or less been established that author of this idealistic work was one Adolphe Duhart-Fauvet who sold his manuscript to Soyer to be translated by him, however Soyer makes no mention of Duhart-Fauvet and claimed the work as his own.
Author: Alexis Soyer Publisher: London ; Simpkin, Marshall ISBN: Category : Cookery Languages : en Pages : 672
Book Description
A classic work on diet and agricultural methods of the ancients, illustrated with examples of utensils and dishes. Covers nearly every possible aspect of food and its preparation in ancient times; the mythological origin of specific foodstuffs; agricultural, milling and marketing practices; detailed recipes; even an in-depth study of the gastronomy and sociology of the Roman banquet table. It has now more or less been established that author of this idealistic work was one Adolphe Duhart-Fauvet who sold his manuscript to Soyer to be translated by him, however Soyer makes no mention of Duhart-Fauvet and claimed the work as his own.
Author: Alexis Soyer
Author: Alexis Soyer
Author: Victoria and Albert museum
Author: Andrew J. Odell
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Author: Library of Congress